You can prepare this masala in advance and store it in an airtight container, then use as needed.
Add peppercorns, cloves, cardamon and cinnamon to a mixer grinder. Grind all the spices together into a fine or coarse texture.
Chai masala is now ready.
In a pan, add a2 milk, sugar, water, tea leaves and chai masala.
Bring to a boil over medium flame.
Add the grated ginger.
Lower the flame and continue to simmer for 2-3 minutes or until you see the color change to a darker shade and a thin layer of milk skin starts setting on top.
Strain the tea and serve it right away with some biscuits, toast or any tea-time snack.
Keep an eye on the milk when bringing it to a boil. Milk rises and may overflow the vessel if you're not paying attention. If the milk starts rising, take the vessel off the flame until it settles back down and then put the vessel back onto the flame.The taste of Chai is based on preference. Some like more milk in it and some prefer it be more watery. You can add more or less chai masala as per your liking. To get the best taste of masala chai, you have to simmer the milk until you see a thin layer of milk skin on top. This makes the chai kadak (means strong in Hindi).